the best curry chicken salad recipe

Written ByJenny Smyth Posted on
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The Best the best curry chicken salad recipe

I’ve been making this curry chicken salad recipe for years, and it’s always a hit with my family. It’s a simple yet flavorful dish that’s perfect for a quick lunch or dinner.

I love how the combination of spices and herbs brings out the flavors of the chicken and vegetables. My kids are particularly fond of it because it’s a great way to get them to eat healthy food without even realizing it.

The best part is that it’s incredibly easy to make, requiring just a few ingredients and minimal prep time. Whether you’re looking for a new recipe to add to your rotation or just want a delicious meal that’s ready in no time, this curry chicken salad is a great choice.

I’ve experimented with different types of chicken and spices, but the classic version remains my favorite. It’s also a great way to use up leftover chicken or vegetables, making it a versatile option for meal planning.

The secret ingredient in this recipe is the use of fresh herbs like cilantro and parsley, which add a bright and fresh flavor to the dish. I’ve tried using dried herbs, but they just don’t compare.

The key to making this recipe shine is in the technique – you need to be gentle when mixing the ingredients together so as not to break up the delicate flavors.

Curry Chicken Salad

4.6 from 575 votes

This curry chicken salad combines tender shredded chicken with a creamy, spiced dressing and crunchy mix-ins. It is perfect for sandwiches, wraps, or served over greens.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

1.5 lbs boneless skinless chicken breasts
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Dressing

1/2 cup mayonnaise
1 tablespoon curry powder
1 teaspoon honey
1 tablespoon fresh lemon juice
1/4 teaspoon salt

For the Mix-ins

1/2 cup diced celery
1/2 cup diced red apple
1/4 cup golden raisins
1/4 cup chopped fresh cilantro
1/4 cup toasted sliced almonds

👨‍🍳Directions

1Season the chicken breasts with olive oil, salt, and pepper.
2Heat a large skillet over medium-high heat until hot, then add the chicken.
3Cook for 6 to 7 minutes per side until the internal temperature reaches 165°F and the outside is golden brown.
4Transfer the chicken to a cutting board and let it rest for 5 minutes before shredding with two forks.
5In a small bowl, whisk together the mayonnaise, curry powder, honey, lemon juice, and salt until smooth and well combined.
6Taste and adjust seasoning if needed, adding more curry powder for a stronger flavor or more honey for sweetness.
7Set the dressing aside.
8In a large mixing bowl, combine the shredded chicken, diced celery, diced apple, golden raisins, and chopped cilantro.
9Pour the dressing over the mixture and toss gently until everything is evenly coated.
10Fold in the toasted sliced almonds just before serving to keep them crunchy.
11Serve the curry chicken salad immediately on bread, in lettuce cups, or over a bed of greens.
12For best flavor, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
13Store leftovers in an airtight container in the refrigerator for up to 3 days.

🔧Equipment

Large skillet
Cutting board
Chef’s knife
Mixing bowls
Measuring spoons
Measuring cups
Fork or two forks for shredding

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 3g❤️Cholesterol: 85mg🧂Sodium: 620mg🌾Total Carbs: 18g🥦Dietary Fiber: 3g🍬Sugars: 10g🥩Protein: 28g

📝Notes

For a lighter version, substitute half the mayonnaise with plain Greek yogurt. Toast the almonds in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently, until fragrant and lightly browned.

Watch Video Of How Curry Chicken Salad Works

This curry chicken salad recipe is perfect for any occasion – whether it’s a quick weeknight dinner or a special gathering with friends and family.

It stores well in an airtight container in the fridge for up to 3 days and reheats beautifully in just 5 minutes at 350°F (175°C).

One of my favorite ways to serve it is on top of a bed of greens with some crispy tortilla strips sprinkled on top for added crunch.

❓ Frequently Asked Questions About Curry Chicken Salad

Q: What type of chicken should I use?

A: For this recipe, you can use either boneless, skinless chicken breasts or thighs. If you’re using breasts, make sure they’re cut into bite-sized pieces so they cook evenly. If you’re using thighs, you can leave them whole or cut them into smaller pieces depending on your preference.

Q: Can I make this recipe in advance?

A: Yes, you can make the salad mixture up to 24 hours in advance and store it in an airtight container in the refrigerator. However, if you’re planning to serve it at a party or gathering, it’s best to assemble the salad just before serving so everything stays fresh.

Q: How do I prevent the salad from becoming too dry?

A: To avoid dryness, make sure to not over-mix the ingredients together when assembling the salad. Also, if you’re using dried herbs instead of fresh ones, reduce their amount slightly as they tend to absorb more moisture from the other ingredients.

Q: Can I adjust the level of spiciness?

A: Absolutely! If you prefer milder flavors, reduce or omit some of the spices like cumin or coriander. On the other hand, if you like things spicy, add more chili flakes or hot sauce according to your taste preferences.

Q: Is this recipe suitable for vegetarians?

A: While this recipe does contain chicken, there are plenty of vegetarian alternatives you can use as substitutes such as cooked tofu or tempeh.

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